Stéphane Reynaud

Bar en Croûte Feuilletée

Sea Bass in Flaky Pastry

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Preparation info
  • For

    6

    • Difficulty

      Medium

    • Ready in

      1 hr 5

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Whole sea bass 2 x 1 kg
  • Tarragon 2 bunches
  • Celery stalks

Method

  1. Clean the sea bass, remove the gills and rinse. Blot the sea bass dry on paper towel.
  2. Slice the celery and half of the tarragon, mix with the fennel seeds and place inside the sea bass.
  3. Divide the flaky pastry in two and roll it out. Shape into a larger version of the sea bass. Arrange a sea bass on each of the